Monkey Muffins

2 3/4 cups almond flour

 

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup chilled unsalted butter

1/2 cup almond milk + 2 Tablespoons vinegar (allow to sit

 

for about 5 minutes)

1/4 cup to 1/3 cup melted unsalted butter

1 cup granulated Swerve, Truvia or Stevia + 1 Tablespoon

 

ground cinnamon (mix these together in a cereal bowl)

 

2 Bananas mashed

Frosting:

1/2 cup Confectioner's sugar

1/4 cup (2 ounces) light cream cheese

3 teaspoons warm water

1 teaspoon vanilla extract (or almond extract)

Preheat oven to 400 degrees F and lightly grease a 12-cup

 

 muffin cup pan with coconut oil (or low-cal Pam spray).

In a large bowl, mix together the flour, baking powder,

 

 baking soda. Using a fork, cut in the butter. Now add

 

bananas. Mix. Pour in milk and mix with the fork just until

 

the dough starts to form a ball. Turn our onto a lightly

 

floured surface and gently knead about 6 times, working in a

 

 little bit more dough so that it does not stick to your hands

 

(will still be a little sticky though).

Using a teaspoon, slice off of the ball rounded spoonfuls

 

(about the size of an extra large marble). Dip quickly in the

 

melted butter and then roll in the cinnamon sweetener,

 

coating on all sides. You should be able to get 5 small balls

 

(some may get six) in each muffin cup.

Bake for approximately 20 minutes - use a toothpick to check

 

if they are done (clean toothpick means done; doughy-wet

 

means not done! lol )

Scoop out of the tins using a rubber spatula or fork (very

 

gently) and set on wire rack to cool. Now make frosting ...

Mix all frosting ingredients together using electric mixer,

 

until smooth. Drizzle over the warm muffins using a piping

 

bag or the tines of a fork. There will be leftover frosting!

*Store in an airtight container in the refrigerator!